Caramelised white chocolate ice cream with vanilla and black peppercorn

I realise this is my second white chocolate ice cream, but while the ratios are the same, the flavour profile couldn’t be further apart. Where the white chocolate and verbena is bright, clean and fresh, today’s recipe is almost the polar opposite. This version is toasty, spicy and rich.

I could go into a deeper philosophical rant about wanting to showcase versatility yada yada, but to be brutally honest I just wanted to make - and devour! - caramelised white chocolate ice cream. And since one of my favourite combinations for blonde chocolate is vanilla and black pepper, well there you go.